Hong Kong fork burning
By VicentaLakin
He likes forkburns, he's got the southern milk color, he's got a really good taste and taste. The plum is the post-bone shoulder meat, which is thin, has a lacuna, and is the best for fork burn。
Recipe Recommendations
- salty and sweet
- roast
- an hour
- simple
Steps for Hong Kong fork burning
1
Onion, onions, carrots, cherries。
2
Plum-head chops。
3
All materials except honey are evenly mixed in the meat table and frozen in the freezer for one night。
4
The salted meat strips are placed on an oven with tin paper and in a pre-heated oven of 200 degrees and 20 minutes。
5
Take out the sauce that brushes a pickle and turn it over and bake it for 20 minutes。
6
Take it out again, brush the meat on both sides, and continue to bake for five to six minutes。
7
Scratch a bit and brush the honey before eating it。
8
Done
9
Done